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Yaki Udon
About This Recipe
| Yield: | serves 2 |
| Active time: | 30 minutes |
| Total time: | 30 minutes |
| This recipe appears in: | Dinner Tonight: Yaki Udon |
Ingredients
- 2 tablespoons soy sauce
- 1 teaspoon Mirin
- 1 teaspoon Worcestershire sauce
- 2 tablespoons canola oil
- 1/2 onion, thinly sliced
- 6 ounces pork, thinly sliced
- 2 ounces shredded cabbage
- 1/2 large carrot, end trimmed, peeled, cut into matchsticks
- 12 ounces fresh or frozen udon
- 1 scallion, chopped
- bonito flakes
- togarashi
Procedures
-
1
In a small bowl, combine soy sauce, Mirin, and Worcestershire sauce.
-
2
Bring a large pot of water to a boil. Add the noodles and cook according to the directions on the packaging. Drain in a colander, and then rinse under cold water. Set aside in the colander to drain.
-
3
Pour the oil into a large wok set over high heat. When just starting to smoke, add the onion. Stir-fry until onion is soft, about one minute. Add the pork and cook, stirring occasionally, until it is no longer pink. Add the cabbage and carrot. Stir-fry until the cabbage is starting to soften, one to two minutes.
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4
Add the noodles, and stir-fry for a minute. Pour in the sauce and stir well. Stir-fry until the sauce has been absorbed, one to two minutes. Add the scallions, stir well, and then turn off the heat.
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5
Divide the contents between two plates, and garnish with a sprinkling of bonito flakes. Season with salt and togarashi to taste.